Prepare and soften the onions

• Peel, trim and score the onions with a cross cut at the root end.
• Boil them until the layers are soft enough to separate.
• Drain, cool slightly and separate the layers, keeping the larger ones for rolling.

Make the filling

• Grate the tomatoes and chop the fresh herbs.
• Mix the rice, Beyond Beef, grated tomato, fresh herbs, dried mint, tomato paste, pomegranate molasses, chili flakes, olive oil, salt and pepper.
• Stir until everything is evenly combined.

Fill and roll the onions

• Place a spoonful of filling on each onion layer and roll up tightly.
• Pack the rolls snugly into a baking dish.

Add the sauce and bake

• Mix the passata with a little sugar, salt and olive oil and pour over the rolls.
• Cover the dish and bake at 180 °C until the rice is tender and the sauce is bubbling.